John Myers
Bolognese Sauce with Spaghetti or Linguine
The perfect bolognese sauce with spaghetti or linguine recipe with a picture and simple step-by-step instructions.
- 400 g Spaghetti
- 1 Can Tomatoes cut into pieces 480 g drained weight
- 250 g Fresh mushrooms, with a brown head
- 6 Discs Juniper belly or bacon cut into small cubes
- 2 Diced onions
- 2 Garlic cloves, diced very small
- 300 g Mixed minced meat
- 3 Heaped tablespoons of tomato paste
- 1 tsp Hot paprika powder
- 2 tsp Dried oregano
- 100 ml Sour cream 20% fat
- A couple of rosemAry needles or dried rosemAry
- Grana Padano cheese grated
- Pepper and salt
- 3 tbsp Vegetable oil
- Rub the mushrooms with crepe, but I prefer the peeling, dice small and set aside. Fry the diced bacon in 1 tablespoon of oil, then sauté the onions on a low heat. Then the Knofi comes in. Now add the next tablespoon of oil and fry the minced meat.
- Mix in the tomato paste, season with salt and pepper, also add paprika and oregano. Then fry the mushrooms for a few minutes.
- Lightly mash the tomatoes in a saucepan and pour them onto the meat with the stock. Now add the rosemary needles as well. Let cook for another 10 to 15 minutes. Cook the pasta at the same time.
- Then give the cream to the dish. After serving, grate the cheese fresh.
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